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Can Tho specialty tet cake, also known as “banh tet Can Tho,” is a traditional Vietnamese delicacy that is celebrated during the Tet festival. This exquisite dish not only represents the culinary heritage of the region but also holds a special significance in Vietnamese culture. Made with fragrant glutinous rice, a variety of fillings, and wrapped in banana leaves, this super beautiful tet cake is a labor of love that requires skill, patience, and attention to detail. In this guide, we will delve into the art of creating a visually stunning Can Tho specialty tet cake, unraveling the secrets and techniques that elevate this dish to a work of edible art. Whether you are a cooking enthusiast or someone eager to explore Vietnamese cuisine, get ready to embark on a journey that will acquaint you with the mesmerizing beauty and exquisite flavors of Can Tho specialty tet cake.
Banh tet is a familiar specialty dish of Vietnamese people, especially during the Lunar New Year. However, Can Tho tet cake is still an attractive dish because of its beautiful purple color. It is not easy to have beautiful, firm, and standard-flavoured Can Tho tet cakes .
You need to have experience in choosing delicious sticky rice, fresh Camellia leaves, preliminary processing of salted eggs so that they are less intense, etc. Let’s refer to how to make delicious banh tet with the right specialty of Can Tho!
About Can Tho specialty tet cake
Banh tet with Cam leaves is a famous cake in Can Tho in which the best banh tet belongs to the Huynh family in Binh Thuy. Banh Tet leaves are sold at the corner of Phan Dinh Phung and Tan Trao streets and in Can Tho market .
Different from the usual way of wrapping banh tet with onion fat, green bean paste, banana, meat, etc. The filling of tet cake is meat, salted egg, fat, green beans and especially to make tet cake. must have the beautiful purple color of Camellia leaves.
If you want to have delicious and beautiful tet cake with the right taste, you must choose fresh, fragrant sticky rice soaked with Camellia leaves to have a natural purple color. Then, stir-fry this sticky rice with coconut milk before wrapping. The cake cooks from 4 to 5 hours to be cooked .
When the tet cake is cut, you will see the outer rim shining with a smooth purple color of glutinous rice, the inside is meat, the yolk of salted duck seeds, fat and fragrant beans . The cake is tightly bound and does not move, when eating you will feel the sweetness of the meat, the aroma of salted eggs, and the soft, flexible cake.
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How to make Can Tho brocade cake
- 250g green beans
- 250g grated coconut
- 500g pandan leaves
- 250g pork belly
- 500g Camellia leaves
- 1kg banana leaves
- Green onion, purple onion
- Salt, cooking oil, sugar, seasoning
- 1kg sticky rice
Prepare the ingredients
You take the brocade, then you put it in a pot to cook with 1 cup of water thoroughly to get a beautiful purple color.
Chickpeas put in water to soak overnight to expand, then wash and drain.
Grated coconut put in a little warm water and then squeeze out the juice . Then you add 1 more cup of water to the coconut residue just squeezed and squeeze one more time to get the coconut milk .
Glutinous rice is washed, soaked in water for 6 hours , then drained, then add 1 tablespoon of salt to mix well.
>> All kinds of glutinous rice to make banh chung, delicious banh tet
Just bought bacon, cleaned, cut into long strips with fingers , marinated with minced purple onion, seasoning seeds, and pepper and left for about 3-4 hours to absorb evenly.
The salted egg is beaten with a separate yolk to soak in the wine to reduce the fishy taste, and the egg white is put in a food wrap to shrink into a small shape .
Banana leaves are washed, then dried in the sun or soaked in boiling water until soft, then torn into pieces about 30x40cm. Each cake corresponds to 3 pieces, and a horizontal banana leaf is placed inside, measuring 6x20cm .
Step 1: Make the sticky rice
You need to prepare a pan, then put the pan on the stove to bring the water and coconut milk to boil. Next, stir in the glutinous rice, add 2 tablespoons of salt and 2 tablespoons of sugar, and stir-fry until the juice is almost gone.
After stirring, the glutinous rice will expand a little, you divide the sticky rice into 5 parts .
Step 2: Make the cake
Take the soaked green beans and put them in with coconut milk and 1 teaspoon of salt until soft and no longer sticky to your hands.
Put the pan on the stove, add the dried onions and saute, then add the green beans and stir-fry together, then pound or put in a blender .
Filled with bacon: Clean, cut into long strips with your fingers, marinate with minced purple onion, seasoning, and pepper and leave for about 3-4 hours to absorb evenly.
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Step 4: Grasp the kernel
Divide the filling ingredients into 5 equal parts. Then you spread the food wrap and spread it with a layer of green beans, then fold the meat, salted eggs, roll into a long cylinder . Twist the two ends of the wrapper for extra firmness.
Step 5: Wrap the cake
Spread out the banana leaf and spread it on a layer of soaked rice with jasmine leaves, place the filling along the leaf, fold the two edges together, roll it up and press it tightly . Take scissors to cut off the excess leaves at the 2 ends, put 2 more small pieces of real letter-shaped leaves to cover the top of the cake and then tie the 2 ends of the cake .
Next, you use the string to tie tightly in the shape of a cross along the wheel to fix the leaves, remove the horizontal wire, tie 6 rounds around the cake and then twist the rope tightly . If there is excess wire, you should wrap it up.
Step 6: Boil the cake
You put the cake in the pot and pour water to cover the cake, boil for 4-5 hours , the cake will be soft.
After the cake is cooked, take it out, let it cool, cut it and enjoy it right away, it will be very flexible, fragrant with salted egg flavor, the fleshy taste of green beans and the color is extremely beautiful.
The secret to making delicious Camellia leaf tet cake and how to preserve it
Should choose fresh leaves to have a beautiful cake color without yellowing.
Need to pack tightly so that the cake is tight so it doesn’t get loose or get soaked in water. Be careful not to pack too tightly or the cake will not cook.
When boiling for a long time, you need to open the lid to check if the boiling water is not exhausted. If it’s dry, you can add more boiled water , make sure the cake is always submerged in water so that the cake is not raw and raw.
To preserve the cake for a long time, when the cake is cooked, take the cake out, then dip it in a basin of cold water, squeeze the two ends with your hands and wash to remove the sticky residue on the cake . Then let it dry so that the cake will be kept for a long time and will not be moldy .
You can hang the cake up to let it dry quickly , so if the weather is cold, you can stay outside for 4-5 days and the cake is still soft and fragrant . If you want to keep it longer, you can put it in a sealed plastic bag to put it in the refrigerator when you want to eat it, you can take it out and steam it or use it for frying .
>> Ways to eat delicious banh tet without getting bored
Above is how to make Can Tho specialty tet cake that is both beautiful and delicious, you can refer to and try this Can Tho leaf tet cake according to the above recipe so that the whole family has a delicious new cake to enjoy. wake up!
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In conclusion, the process of making a super beautiful Can Tho specialty tet cake can be both rewarding and enjoyable. By following the steps mentioned above and paying attention to both the ingredients and the aesthetics, one can create a visually stunning and scrumptious tet cake. The key to achieving the desired outcome lies in the precise measurements, patience, and artistic skills. With practice, it is possible to master the art of making this traditional Vietnamese delicacy, impressing friends and family with a beautiful and delicious centerpiece for the Lunar New Year celebration. So, roll up your sleeves, gather the necessary ingredients, and embark on a culinary adventure that will leave you with a masterpiece of a tet cake!
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